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Chile Verde
Jon Davies
Print Recipe
Course
Main Course
Cuisine
Mexican
Ingredients
1½
Pounds
pork butt trimmed and small diced
2
Large onions diced
6
Cloves
garlic minced
6
Cups
roasted chopped green chilies
2
Ounces
flour
1
Tablespoon
cumin
1
Tablespoon
ancho chile powder
1
Teaspoon
oregano Mexican
3
Tablespoons
corn oil
1
Chopped chipotle pepper
6
Cups
chicken stock
Instructions
Brown pork in oil.
Add onions and garlic cook until soft.
Add spices. Dust with flour. Cook 2-3 minutes over medium heat. Do not brown.
Add stock and peppers. Simmer 1.5 hours over low heat until pork is tender.
Adjust seasoning. Serve with warm corn tortillas and cilantro sprigs. Sour cream and cheese are for gringos only.